Bacon Recipe

Bring to room temperature

Remove bacon from the refrigerator 10–15 minutes before cooking so it’s closer to room temperature. This helps it cook more evenly.

Line a plate with paper towels and set aside for draining cooked bacon.

Preheat pan

Place a large heavy skillet (cast iron recommended) over medium-low heat and add the vegetable oil. Allow the pan to warm for 1 minute.

Add bacon

Lay the bacon slices in a single layer in the cold skillet without overlapping. Turning on heat after bacon is in the pan helps render fat more evenly.

Render fat slowly

Cook over medium-low heat, adjusting to maintain gentle sizzling. After about 6–8 minutes, flip slices with tongs. Continue cooking and flipping every 2–3 minutes so both sides brown evenly and fat renders out. Total time about 12–18 minutes depending on thickness and desired crispness.

Finish with butter and pepper

With about 2 minutes remaining, add butter to the pan and let it melt into the bacon fat; tilt the pan and spoon the melted butter/bacon fat over the slices to baste. Sprinkle coarse black pepper evenly over the bacon while basting.

Optional glaze

If using syrup/honey, brush about 1 teaspoon across the slices during the last 30–45 seconds of cooking, then let caramelize briefly (watch carefully to avoid burning). If using smoked paprika, sprinkle a light dusting when turning the bacon for the last time.

Drain

Transfer bacon to the paper-towel-lined plate in a single layer to drain and crisp for 1–2 minutes. If you prefer extra crispness, place on a wire rack set over a baking sheet instead.

Preheat oven

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil for easy cleanup and place a wire rack on the sheet (optional — rack yields crispier bacon).

Arrange bacon

Lay bacon strips in a single layer on the rack or directly on the foil without overlapping.

Bake

Bake for 15–20 minutes, rotating the pan halfway through, until edges are browned and bacon reaches desired crispness. Thinner bacon may be done closer to 12–15 minutes; thick-cut may take up to 22 minutes.

Optional finish

For a glazed finish, brush maple syrup/honey during the last 1–2 minutes of baking and return to oven briefly to caramelize. Sprinkle smoked paprika after removing if desired.

Drain

Remove bacon and transfer to paper-towel-lined plate or wire rack to drain and crisp for 1–2 minutes.

Serve bacon hot. Use paper towels to blot excess grease if necessary. Store leftovers in the refrigerator in an airtight container for up to 4 days; reheat in skillet or oven to restore crispness.